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Compound thickening agent for improving texture and emulsifying property of meat product and preparation method and application thereof

A technology of meat products and thickeners, which is applied in the field of food additives. It can solve the problems of affecting product appearance and texture, unfavorable product sales, and lack of meat flavor, etc., and achieves the advantages of reducing adhesion, increasing elasticity, and easy demoulding and slicing. Effect

Active Publication Date: 2019-06-14
北京美添前景科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The addition of fat has an irreplaceable effect on improving the taste and flavor of meat products. If the amount of fat added is too small, it will affect the taste of the product. Products lacking in oil often have dull slices, pores, round taste, and lack of juiciness. The aroma is not prominent, the starch is easy to regenerate, the starch smell is obvious, and the cut surface is easy to dry
If too much fat is added, fat will be precipitated or the intestines will be too soft, which will affect the appearance and texture of the product, which is not conducive to the sale of the product.

Method used

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  • Compound thickening agent for improving texture and emulsifying property of meat product and preparation method and application thereof
  • Compound thickening agent for improving texture and emulsifying property of meat product and preparation method and application thereof
  • Compound thickening agent for improving texture and emulsifying property of meat product and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] This example provides a compound thickener for improving the texture and emulsification properties of meat products. The ratio of parts by weight of each raw material is:

[0031] Sanzan glue 10

[0032] Sodium Hyaluronate 5

[0033] Xanthan Gum 20

[0034] Konjac gum 30

[0035] Flaxseed Gum 20

[0036] curdlan gum 15.

[0037] Sanzan gum is produced by Sphingomonas sanzan ( Sphingomonas sanxanigenes ) to synthesize an exopolysaccharide product with thickening, pseudoplastic and emulsifying properties. Sanzan gum polysaccharide is composed of 4 kinds of monosaccharides, and its main chain structure is -4--D-mannose-1-4--D-glucuronic acid-1-3--L-rhamnose-1-3 --D-glucose, Sanzan gum solution can form a helical winding grid structure after heating and cooling, which is an elastic gel and has the properties of acid resistance and high temperature resistance. Sanzan gum was provided by Hebei Xinhe Biochemical Co., Ltd.

[0038] Sodium hyaluronate is the sodium salt...

Embodiment 2

[0071] This example provides a compound thickener for improving the texture and emulsification properties of meat products. The ratio of parts by weight of each raw material is:

[0072] Sanzan glue 15

[0073] Sodium Hyaluronate 10

[0074] Xanthan Gum 25

[0075] Konjac gum 15

[0076] Flaxseed Gum 30

[0077] curdlan gum 5.

[0078] The source and preparation method of each raw material in the compound thickener, and the method for preparing sausage products using the compound thickener are all the same as in Example 1.

[0079] The intestinal body prepared by the technical scheme of this embodiment is compared with the detection results of the control group intestinal body as follows:

[0080]

[0081] The accelerated oxidation method was used to determine the induction period of the fat emulsion, and the measurement results were as follows:

[0082] induction time

[0083] group

[0084] Depend on figure 1 , image 3 It can be seen from the compariso...

Embodiment 3

[0089] This example provides a compound thickener for improving the texture and emulsification properties of meat products. The ratio of parts by weight of each raw material is:

[0090] Sanzan glue 20

[0091] Sodium Hyaluronate 7.5

[0092] Xanthan Gum 30

[0093] Konjac gum 7.5

[0094] Flaxseed Gum 25

[0095] curdlan gum 10.

[0096] The source and preparation method of each raw material in the compound thickener, and the method for preparing sausage products using the compound thickener are all the same as in Example 1.

[0097] The intestinal body prepared by the technical scheme of this embodiment is compared with the detection results of the control group intestinal body as follows:

[0098]

[0099] The accelerated oxidation method was used to determine the induction period of the fat emulsion, and the measurement results were as follows:

[0100] induction time

[0101] group

[0102] Depend on figure 1 , Figure 4 It can be seen from the compa...

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Abstract

The invention provides a compound thickening agent for improving the texture and emulsifying property of a meat product and a preparation method and application thereof. The compound thickening agentis prepared from Sanzan gum, sodium hyaluronate, xanthan gum, konjac glucomannan, flaxseed gum and curdlan gum, the Sanzan gum, the sodium hyaluronate, the xanthan gum, the konjac glucomannan, the flaxseed gum and the curdlan gum are weighed according to the specified weight part ratio, added in sequence and mixed, and after uniform mixing, the compound thickening agent is obtained. On the premisethat the cost is little increased, the texture property, the water binding capacity, the gel strength and the yield of the meat product can be improved by using the compound thickening agent; the compound thickening agent is used in the production process of the meat product, materials can be significantly emulsified and evenly mixed, fat separation is prevented, the water-retaining property andthe hardness of the product are improved, the tissue form of the product is improved, the elasticity of the meat product is increased, the machining operability is improved, adhesion is reduced, demoulding and slicing are facilitated, and the quality of the meat product is improved.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a compound thickener for improving the texture and emulsification properties of meat products, its preparation method and application. Background technique [0002] The addition of fat has an irreplaceable effect on improving the taste and flavor of meat products. If the amount of fat added is too small, it will affect the taste of the product. Products lacking in oil often have dull slices, pores, round taste, and lack of juiciness. The aroma is not prominent, the starch is easy to regenerate, the starch smell is obvious, and the cut surface is easy to dry. If too much fat is added, fat will precipitate out or the intestinal body will be too soft, which will affect the appearance and texture of the product, which is not conducive to the sale of the product. Therefore, by improving the oil retention effect of the product, thereby inhibiting the fat precipitation of the product and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/238A23L29/244A23L29/269A23L29/275A23L13/40
Inventor 赵颖郝立静冯伟
Owner 北京美添前景科技有限公司
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